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To make this tasty dish, gather these main ingredients: - 1 lb (450g) boneless chicken thighs, sliced into bite-sized pieces - 2 tablespoons honey - 3 cloves garlic, minced - 1 tablespoon soy sauce - 1 tablespoon sesame oil - 2 cups mixed bell peppers (red, yellow, green), sliced - 1 cup snap peas, trimmed - 1 small onion, sliced - 1 tablespoon ginger, grated - 2 tablespoons cornstarch - 2 tablespoons chicken broth - Salt and pepper to taste These ingredients form the base of your stir fry. The chicken thighs bring rich flavor and a tender bite. Honey and garlic create a sweet and savory sauce that coats everything perfectly. You can add even more taste to your stir fry with these optional ingredients: - Chili flakes for heat - Broccoli for added crunch - Carrots for sweetness - Zucchini for a fresh twist These extras can change the flavor and texture of your dish. Feel free to mix and match based on what you like or have on hand. Garnishes make your dish look appealing. Consider these options: - Sesame seeds - Chopped green onions Sprinkling these on top adds a nice touch. They also enhance the flavor and make your meal pop on the plate. {{ingredient_image_1}} To make the honey garlic sauce, start by gathering your ingredients. In a bowl, mix together 2 tablespoons of honey, 3 minced cloves of garlic, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Whisk these ingredients until they blend well. This sauce adds a sweet and savory flavor to your dish. Next, take 1 pound of boneless chicken thighs. Cut them into bite-sized pieces. In a separate bowl, toss the chicken with 2 tablespoons of cornstarch, salt, and pepper. This step helps create a crispy crust when you cook the chicken. Make sure each piece is well coated. Heat a large skillet or wok over medium-high heat. Add a splash of vegetable oil. When the oil is hot, add the coated chicken. Stir-fry the chicken for about 5 to 7 minutes. Cook until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside. In the same pan, add a bit more oil if needed. Then, add 1 sliced onion and 1 tablespoon of grated ginger. Stir-fry these for 2 to 3 minutes until the onion turns translucent. After that, add 2 cups of mixed bell peppers and 1 cup of snap peas. Stir-fry for another 3 to 4 minutes. You want the vegetables to be tender but still crisp. Return the cooked chicken to the pan. Pour the honey garlic mixture over everything. Stir well to combine the ingredients. Cook for 2 to 3 more minutes. This allows the sauce to thicken and coat the chicken and vegetables. Before serving, taste the stir fry. Adjust seasoning with more salt, pepper, or soy sauce if needed. Finally, remove from heat and garnish with sesame seeds and chopped green onions. Enjoy your flavorful dish! To cook chicken thighs just right, start with the right heat. Use medium-high heat for best results. Toss the chicken in cornstarch to get a nice crust. This helps lock in juices. Cook until the chicken is golden brown, about 5-7 minutes. Make sure it's cooked through with no pink inside. One common mistake is overcrowding the pan. This can cause steaming instead of frying. Keep the pieces spaced out. Stir often for even cooking. Also, don’t skip the sauce blending step. Mixing honey, garlic, and soy sauce well ensures even flavor. Lastly, avoid overcooking your veggies. They should be tender but still crisp. If you can’t find chicken thighs, use chicken breasts instead. They will still taste great. For the honey, maple syrup is a good swap. If you don’t have sesame oil, olive oil works too. You can mix and match veggies as well. Use broccoli, carrots, or snow peas if that’s what you have. Pro Tips Marinate for Flavor: Allow the chicken to marinate in the honey-garlic mixture for at least 30 minutes before cooking to deepen the flavor. High Heat Stir-Fry: Ensure your skillet or wok is very hot before adding the chicken to achieve a nice sear and prevent steaming. Vegetable Crunch: Add the vegetables in stages based on cooking time; start with onions and ginger, then add bell peppers and snap peas to retain their crunch. Thickening the Sauce: If you want a thicker sauce, mix an additional teaspoon of cornstarch with water and add it to the stir fry at the end. {{image_2}} You can boost your honey garlic chicken stir fry by adding more veggies. Try using carrots, broccoli, or zucchini. They add color and crunch. You can also sneak in leafy greens like spinach or kale. These greens cook quickly and bring extra nutrients. Add them at the end of cooking for a vibrant touch. More veggies keep the dish healthy and tasty. While chicken thighs are great, you can switch proteins for fun. Try sliced beef, shrimp, or tofu. Each option brings a unique flavor. If you choose shrimp, cook it for a shorter time. For beef, look for tender cuts like flank steak. Tofu absorbs flavors well, making it a perfect choice for vegetarians. Adjust cooking times based on your protein choice to keep everything tender. Making this dish gluten-free is simple. Use tamari instead of soy sauce. Tamari has a similar taste but is gluten-free. For a low-carb option, swap out rice for cauliflower rice. Cauliflower rice is light and absorbs flavors well. You can also skip the cornstarch if you prefer. This keeps the dish low-carb while still being delicious. Enjoy all the flavors without the extra carbs! To keep your Honey Garlic Chicken Stir Fry fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. It will last for about three to four days in the fridge. When reheating, use a skillet or pan over medium heat. Add a splash of water or broth to keep it moist. Stir it often to heat evenly. You can also use the microwave. Place the stir fry in a microwave-safe bowl. Cover it with a lid or a damp paper towel. Heat in short bursts, stirring in between, until hot. If you want to keep it longer, freezing is a great option. Let the stir fry cool completely before freezing. Use freezer-safe bags or containers. Try to remove as much air as possible. This helps prevent freezer burn. It can stay in the freezer for up to three months. To reheat, thaw it overnight in the fridge, then follow the reheating tips above for the best flavor. You can serve Honey Garlic Chicken Stir Fry with rice or noodles. Steamed jasmine rice pairs well. You might also try brown rice for a healthier choice. Noodles like udon or soba add a nice twist. A side of crispy spring rolls can make it a feast. If you want greens, a simple salad works too. Yes, you can make this dish ahead. Cook the chicken and veggies, then store separately. Keep the honey garlic sauce in a jar. When ready to eat, just reheat everything. Then, mix in the sauce and enjoy. This saves time and still tastes great. To make a vegan version, swap the chicken for tofu or tempeh. Use the same honey substitute with maple syrup. You can still add garlic, ginger, and veggies. The sauce will keep the flavors rich. Cook the tofu until golden for best results. Enjoy a plant-based delight that everyone will love! In this blog post, we explored the key ingredients for honey garlic chicken stir fry, including main components and optional flavors. We dive into clear steps for preparation and cooking, along with handy tips to avoid common mistakes. Variations allow for extra veggies, different proteins, and gluten-free options. Lastly, we covered how to store and reheat leftovers effectively. Remember, cooking can be simple and fun. Enjoy your stir fry journey!

Honey Garlic Chicken Stir Fry

A delicious stir fry featuring tender chicken thighs, colorful bell peppers, and a sweet and savory honey garlic sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, sliced into bite-sized pieces
  • 2 tablespoons honey
  • 3 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 cups mixed bell peppers (red, yellow, green), sliced
  • 1 cup snap peas, trimmed
  • 1 small onion, sliced
  • 1 tablespoon ginger, grated
  • 2 tablespoons cornstarch
  • 2 tablespoons chicken broth
  • to taste salt and pepper
  • for garnish sesame seeds and chopped green onions

Instructions
 

  • In a bowl, combine the honey, minced garlic, soy sauce, and sesame oil. Whisk until well blended.
  • In another bowl, toss the sliced chicken thighs with cornstarch, salt, and pepper until coated evenly.
  • Heat a large skillet or wok over medium-high heat and add a splash of vegetable oil. Once hot, add the chicken and stir-fry for about 5-7 minutes, or until browned and cooked through. Remove from the pan and set aside.
  • In the same pan, add a bit more oil if needed, then add the sliced onion and ginger. Stir-fry for 2-3 minutes until the onion becomes translucent.
  • Add the mixed bell peppers and snap peas to the pan. Continue to stir-fry for 3-4 minutes until the vegetables are tender yet crisp.
  • Return the cooked chicken to the pan, and pour the honey-garlic mixture over the contents. Stir well to combine and cook for 2-3 more minutes, allowing the sauce to thicken slightly and coat everything well.
  • Taste the stir fry and adjust seasoning with additional salt, pepper, or soy sauce if necessary.
  • Once everything is hot and well mixed, remove from heat. Garnish with sesame seeds and chopped green onions.

Notes

Serve with rice or noodles for a complete meal.
Keyword chicken, honey garlic, stir fry